5 great nutrition resources we digested this week

We’re back after a little hiatus with our regular weekly column. Part of the reason for the break is because I’ve recently become a father (woo yay! I’m pretty tired) but mostly we’ve been very busy behind the scenes and you’ll be able to see the fruits of our labour soon. Expect announcements on our launch product, future services and mobile applications, all for 2016!

In the meantime, it’s mainly nutrition talk this week, with articles on calorie counting, why sugar probably isn’t your problem when it comes to fat loss, two new podcasts I’m listening to and why junk food is so addictive.

JC Deen writes a solid article on why sugar is not your enemy. Always consider the context: if you’re sitting on your butt all day eating sugary treats you’re not doing yourself any favours; if you’re lifting heavy weights regularly, you can get away with more.

I’ve started listening to Chris Masterjohn’s new podcast. If you’re really into nutrition then you’ve probably already seen his blog, The Daily Lipid, or seen his name pop up elsewhere on other podcasts or blogs.

For most trainers, much of the information he shares is almost certainly beyond what you need to know but if you want to learn more about how to live your life in a healthy way and more about nutrition in general, Chris is a great teacher to learn from.

Jim Laird definitely knows more than a thing or two when it comes to training and nutrition. I’ve listened to him on various other podcasts over the years, and now he has his own, courtesy of the BodyIO platform. It’s early days, with only three episodes released at the time of writing, so try out his inaugural podcast. I’ll be tuning in regularly.

Michael Moss wrote the book “Salt Sugar Fat: How the Food Giants Hooked Us” from which this article for the New York Times is adapted. Having interviewed over 300 people who were working or had worked in the processed food industry, in this article he shares how different people over the years have had a huge effect on how food is delivered to the general population.